Tiffany Haney
Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The earliest known recipe for fondue, or cooking cheese with wine, was printed in a 1699 Zurich cookbook. The Swiss Cheese Union popularised fondue as a national dish in the 1930s, and it gained popularity in the US in the 1960s. Fondue is made with a combination of cheeses, wine, and seasoning, although there are many variations, such as using beer instead of wine. The best cheeses for fondue are creamy, buttery, and melt smoothly, including Gruyère, Swiss cheese, Gouda, Fontina, and Emmental.
| Characteristics | Values |
|---|---|
| Main ingredients | Cheese, wine, cornstarch, garlic, lemon juice, nutmeg, kirsch |
| Cheese types | Gruyère, Swiss, Emmentaler, Vacherin Fribourgeois, Appenzeller, Raclette, Fontina, Gouda, Comté, Beaufort, Reblochon, Cheddar |
| Other ingredients | Bread, apples, meat, potatoes, broccoli, bell peppers, crackers, chips, pretzels, chocolate, fruit, cake, marshmallows, vanilla wafers, Oreos, strawberries, bananas, rice crispy treats |
What You'll Learn
Wine, cognac or brandy
Wine, cognac, or brandy are key ingredients in fondue, giving the dish its signature flavour and texture. The earliest known recipe for fondue, printed in a 1699 Zurich cookbook, was called "Käss mit Wein zu kochen", which translates to "to cook cheese with wine". The use of wine in fondue has endured, with most recipes calling for dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine not only adds flavour but also helps to create a smooth, even texture by preventing the cheese from clumping. It is important to use good-quality wine, as its taste will directly impact the final product.
For those who prefer not to use alcohol, chicken or vegetable stock can be used as a substitute for the wine. Additionally, some recipes call for the addition of brandy or cognac, which can enhance the flavour of the fondue. Cognac, a type of brandy, is considered the best option, but other brandies such as Kirsch or cherry brandy can also be used. These spirits add a subtle fruity note to the dish. If a less strong flavour is desired, a fortified wine or liqueur can be added instead.
The amount of wine, cognac, or brandy used in fondue can vary depending on the recipe and personal preference. Some recipes call for a cup of wine, while others may use less or more. It is important to add the wine gradually and stir constantly to ensure a smooth texture. Additionally, extra wine can be added if the fondue becomes too thick. The acid and ethanol in the wine help to decrease the viscosity of the fondue, creating a smoother, more fluid consistency.
In addition to its role in the cooking process, wine is also a traditional beverage to serve alongside fondue. The combination of wine and fondue is said to create a good mood, as reflected in the Swiss motto "Fondue isch guet und git e gueti Luune", which translates to "fondue is good and creates a good mood". This motto even has its own acronym, FIGUGEGL, demonstrating the importance of wine and fondue in Swiss culture.
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Cornstarch or flour
When making fondue, the cheese should be grated and then thoroughly tossed with cornstarch or flour to ensure all pieces are coated. This mixture can then be added to a pot and cooked over a moderate heat until hot, stirring constantly. The addition of an acid such as lemon juice can also help to keep the fondue smooth.
If the fondue becomes too thick, additional wine can be added to thin out the mixture. The acid and ethanol in the wine help to decrease the viscosity of the fondue. However, if there is not enough liquid in the mixture, the protein may separate from the fat, causing the fondue to curdle. Therefore, it is important to maintain a balance of ingredients to ensure a smooth and creamy fondue.
The use of cornstarch or flour in fondue is not just functional but also contributes to the overall enjoyment of the dish. By stabilising the mixture, it helps to create a rewarding crust of toasted cheese at the bottom of the pot called la religieuse or le religieuse. This crust is a delicacy that is scraped off and shared among the diners at the end of the meal.
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Gruyère
In addition to its flavour, Gruyère is also valued for its role in the texture of the fondue. The acid in the wine used to make fondue can cause the cheese proteins to clump together, resulting in a stringy, broken mess. Gruyère is less susceptible to this than other cheeses, so it helps to create a smooth fondue.
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Swiss cheese
Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices. It is important to use good-quality cheese and grate it rather than chop it to ensure a smooth fondue.
To make a Swiss cheese fondue, begin by rubbing the inside of the fondue pot with a cut garlic clove. This spreads the natural garlic oil on the surface and adds aroma to the dish. Next, heat a dry white wine in the pot. Then, add the shredded cheese to the wine a little at a time, stirring constantly until melted. Finally, season the fondue with salt, nutmeg, and pepper to taste.
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Kirsch
The alcohol content in Kirsch helps to create a smooth and stable emulsion of the wine and cheese, preventing the fondue from becoming lumpy. Kirsch also adds a subtle fruity note to the fondue, enhancing the flavour of the dish. It is this unique combination of sweetness, viscosity, and subtle tartness that makes Kirsch such an important ingredient in fondue.
While Kirsch is a traditional ingredient in fondue, it is not always necessary. There are several alternatives that can be used in its place, such as fruit brandies, vodka and cherries, or Liqueur de Mirabelle. These substitutes can provide similar results and enhance the flavour of the fondue, even if they don't exactly replicate the unique taste of Kirsch.
However, it is important to note that these substitutes may have a different flavour profile or sweetness level compared to Kirsch, which can affect the overall taste of the fondue. For example, fruit brandies tend to be sweeter, so using them as a substitute may require adjusting the amount of sugar in the recipe.
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Frequently asked questions
Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot. The best cheeses for fondue are creamy, buttery, and melt smoothly. These include Gruyère, Swiss cheese, Gouda, fontina, and Emmental. The wine used is typically a dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
Fondue is traditionally served in a ceramic pot called a caquelon or fondue pot, which is heated over a portable stove called a réchaud.
Bread is the most classic food to dip into fondue, but other options include meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, bell peppers, and carrots), crackers, chips, or pretzels.
To make fondue, rub the inside of the pot with a cut garlic clove, then add and heat the wine. Next, add the grated cheese a little at a time, stirring until melted. Finally, season with nutmeg, salt, and pepper.
